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Snickerdoodle Peach Berry Crisp
Celebrate summer with our fresh peach and wild blueberry crisp, topped with sweet crunchy snickerdoodle cookies!
Course:
Dessert
Cuisine:
American
Servings:
12
Ingredients
1
lb.
refrigerated sugar cookie dough
1
T.
ground cinnamon
4
c. sliced
peaches
(about 6-7 peaches)
2
c.
blueberries
1/4
c.
granulated sugar
1/4
c.
all-purpose flour
1
tsp.
vanilla extract
1/4
tsp.
kosher salt
2
T.
cinnamon sugar for sprinkling
optional
Vanilla ice cream
for serving
Instructions
Preheat oven to 375 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
In a large bowl, mix together cookie dough and cinnamon until combined; set aside.
In a separate bowl, combine peaches, blueberries, sugar, flour, vanilla and salt; gently toss to coat.
Add fruit mixture to baking dish.
Top with 1-inch balls of cookie dough and bake until fruit is bubbly and cookie crust golden, about 40-45 minutes.
Sprinkle with cinnamon sugar. Allow crisp to cool, then serve with vanilla ice cream.